My Big Fat Bumpy Life Cake

Total Time:
1 hr 25 min
15 min
20 min
50 min

1 cake (about 12 servings)

  • Cake:
  • Nonstick cooking spray
  • 1 (14-ounce) can sweetened condensed milk, divided
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup butter flavored shortening
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup cocoa powder
  • 1 cup hot water
  • Icing:
  • 1/4 cup butter flavored shortening
  • Sweetened condensed milk (reserved from cake)
  • 1 cup powdered sugar
  • Topping:
  • 1/2 cup miniature marshmallows, halved
  • 1 cup coarsely chopped pecans
  • Drizzle:
  • 1/3 cup cocoa powder
  • 3 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing.

Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes.

Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Cooking Tips
4.0 21
i also want to know how a recipe using butter flavored shortening in the cake and the frosting can win a contest. ????? item not reviewed by moderator and published
I made this cake twice this fall after seeing a rerun of the show where it was featured. Both times, all dinner guests begged to take the rest home. It is moist, flavorful, and unusual - the cinnamon gives it a special kick. That said: Do use real butter in the cake! The only issue with the recipe instructions are with the frosting. First, I tried twice to frost the cake while it was still warm, as the directions indicate. Both times I ended up with a gooey, sticky mess. Next time, I will wait until the cake is completely cooled. Also, the frosting as described is too runny. Both times, I have ended up adding a lot more butter and powdered sugar to thicken. The second time I made this cake, I used chocolate covered sunflower seeds on top instead of the nuts and marshmallows. It made it look very festive. item not reviewed by moderator and published
How in the world does a cake using butter flavored shortening instead of real butter win a cake contest??? item not reviewed by moderator and published
I made this cake for our church's bake sale. I was so happy when it was auctioned off for 100 dollars!! I then made it for the judges of our gymnastics meet-they said they would give the cake a perfect 10! I then made if for my family and they were jumping for joy! Thank you-You are a Blessed woman with a great cake recipe! item not reviewed by moderator and published
I entered a bundt cake contest just for the fun of it and I won $30 dollars! The cake was easy to make! It looks so nice with the glaze! item not reviewed by moderator and published
I made this for a bake sale at work. Needless to say, it went fast. This cake was fairly easy to whip up, and looked FABULOUS! I plan on making it again for the next bake sale, that way I will only eat 1 piece of it. Otherwise I would eat the whole darn thing. item not reviewed by moderator and published
I was disappointed that the texture of this cake is like a heavy pound cake, not a light texture at all. Plus, with adding the cinnamon to the batter, it gives it a cinnamony-chocolate flavor, which I didn't care for. I guess a person could just omit the cinnamon. Recipe says to frost while still a little warm, which I did, but then all the frosting ended up sliding down in gobs all the way around, so you should really wait until it's completely cooled. The four of us each just ate a couple of bites and didn't like it - ended up throwing it away. Won't make again. Too bad because it IS a nice-LOOKING cake. item not reviewed by moderator and published
Beautiful, wonderfully delcious cake and frosting. Very Easy to make. I'm a caterer, saw the tv contest, made 3-layer heart cake w/recipe. Use chopstick to drizzle chocolate. Don't worry, hot water at end works! WOW, many thanks to pecan farmer creator. item not reviewed by moderator and published
This cake tasted like flour. It had no taste. My kids wouldn't eat it. Honestly, I had to throw it away. item not reviewed by moderator and published
This cake was truely the best ever. I have made it a few times and it receives rave reviews every time! I can see why this is a winner!! Moist, tender like velvet a true indulgence. item not reviewed by moderator and published